1. Wash , trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry.

2. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

1. Preheat the oven to 375 degree F. Lightly crush the garlic with the flat blade of a knife, but leave whole. Crush all the herbs with the flat of the knife and tear the sage leaves. Place the garlic and herbs in a bowl and squeeze the lemon juice from the two lemons, then add the lemon halves, coriander seeds and olive oil.

2. Cut the celeriac and parsnips in chunks depending on the size, add them and the carrots to the herb mixture in the bowl and toss to mix. Place in a large roasting tin. Season well with salt and pepper and cook for 30 minutes, stirring once. Garnish with fresh cilantro, if desired.

1. In a saucepan, combine the parsnips and salt and enough water to cover them. Bring to a boil and simmer for 20 to 30 minutes or until tender and two thirds of the water has evaporated.

2. Puree the mixture in a food processor and season with salt and freshly ground white pepper to taste. Set the pan over another containing simmering water, cover and let cook for 20 to 30 minutes more.

Salt and black pepper to taste
2 lb parsnips peeled and cut into chunks.
One half cup breadcrumbs.
One half cup green, half and half, or milk.
Two eggs
Small grating of nutmeg
One tbl butter, plus some for greasing the pan

1. Preheat the oven to 350°F. Bring a large pot of water to a boil and add salt. Add the parsnips and cook until quite soft, 15 to 20 minutes. Drain thoroughly.

2. Put the parsnips in a food processor with the bread crumbs, cream, and eggs and purée. Stir in the nutmeg, then taste and add salt and pepper as needed.

3. Butter a baking dish that will hold the purée at a depth of about 1 inch. Dot the top of the pudding with butter and bake until firm and lightly browned on top, about an hour.

1. Heat oil in a medium pot. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes.

2. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half-and-half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon, if desired.

1. Scrub and chop parsnips. Cook in 5 pts water until tender (do not overcook or could be difficult to clear). Strain into fermentation bin, rinse parsnips with a little more water and add rinsings to bin. Add sugar and chopped raisins.

2. When cooled to about 25ºC add pectolase, leave 24 hours. Add yeast (pre-mixed in some of the water/tea). Add to bin.

3. When fermentation has subsided transfer to demi-john. Rack as usual.